Rhubarb Pie and Pie Crust

These recipes were given to me by Bonnie Spencer.  It is unusual that eggs are used as the thickener. 

Flaky Pie Crust (makes 2)
1 3/4 cups white all-purpose flour, sifted
scant 1 cup Crisco all-vegetable shortening
1/4 cup flour mixed with 1/4 cup cold water plus 1 teaspoon
milk to brush on top of crust
1 tablespoon white granulated sugar for top of crust

Place flour and shortening in a medium-size bowl.  Use a fork to work the flour and shortening together into pea size crumbs.  Add the flour and water mixture.  Stir with a fork to combine.  Quickly use hands (don't handle too much or dough will be tough) to form mixture into a ball, divide in two.  Roll out pie crust on lightly floured surface.  Place one crust in bottom of pie pan, add filling, and top with second crust, sealing edges.  Slash top of crust with sharp knife to vent.  Brush top crust with milk and sprinkle on 1 tablespoon of sugar.  Bake in 400 degree oven for 15 minutes, reduce heat to 350 degrees, and bake an additional 35 minutes. 

Rhubarb Pie Filling
3 eggs
1 1/2 cups white granulated sugar
dash salt
4 cups rhubarb, cut in 1/2-inch pieces

In a large mixing bowl, beat the eggs with a fork until blended.  Stir in sugar and salt.  Mix in rhubarb.  Put in unbaked pie crust, top with second crust (brushed with milk, and sprinkled with sugar) and bake as mentioned above.  Makes 1 9-inch pie.